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Friday, January 18, 2013

Vanilla Cupcakes with Vanilla Buttercream

I'm still on the look-out for the perfect vanilla cupcake! I actually don't have a problem with cakes made from a box. I often doctor up box mixes to make cakes and cupcakes. But I LOVE the taste of homemade cakes, especially when you can taste all of that fresh vanilla bean or whatever REAL ingredients you put in there. The only problem I really have is that homemade cakes are rarely as moist as those made from a box and I am determined to find the perfect recipe.

I do really love my vanilla bean cupcakes but I'm still looking for the perfect recipe! I thought I'd give Brown Eyed Baker's recipe a try. Michelle makes some fabulous baked goods and I trust her to have a great recipe! This one did not disappoint! Very moist cupcake, tight crumb but not too dense. I was a little concerned with all of the egg yolks, but it was still fairly fluffy. I added vanilla bean seeds as well as vanilla extract, I love to see those little seeds when I eat a cupcake.

Now for the shocker.....I did not make Swiss Meringue Buttercream! (gasp!) I know....I am getting a bit of a reputation as an addict, but I started my 12 step program and step 5 is "try another frosting". So I did! I actually just made a very simple vanilla buttercream....with extra vanilla extract. Hey...you are lucky there were no vanilla bean seeds in it, I really have a problem! The frosting was delish...I thinned it out with a little bit of cream so it was not too thick and it was perfect for the cupcake! Ok...I will admit it....not EVERY cupcake needs to have Swiss Meringue. There, I said it! Now go make a batch of these yummy and very easy cupcakes!

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla and vanilla seeds; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick inserted into center comes out clean, about 18 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream:

1 cup butter (2 sticks), at room temperature

3 cups powdered sugar

1 tablespoon vanilla extract

1-2 tablespoons cream

Using mixer, beat the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add cream slowly and beat until desired consistency.

Hmmmm....that is quite a challenge! With the exception of gluten free or working with diabetics, I pretty much stick with the "make it and eat it in moderation"! Wheat flour? I will have to give that some thought, I can't back down from a challenge! :)

This looks yummy! Please share this in a new Linky Party --Weekend Kitchen Creations at www.weekendkitchencreations.blogspot.com. Please join us, share your delicious creation, build more traffic for your blog and get other scrumptious ideas.

Agh sorry I'm so late to the party Becky but I love these! Have I mentioned your piping skills are awesome and you should totes teach me all your cupcake ninja skills? ;) I've never tried real vanilla bean in my baking (gasp) but perhaps it's worth a try now that I hear about your addiction to it heehee :D

What beautiful cupcakes! I love vanilla anything and there is something so pleasing about a white cupcake topped with that gorgeous vanilla buttercream! The cake recipe sounds delicious moist as well. I've pinned these :) Thank you for sharing them with The Gallery of Favorites.

Hi there Becky! Wow, you really are a cupcake queen!!! This is my first visit to your blog (via Sugar Mountain) and it's beautiful... love the stories about your boys (and their cooking requests, haha) and the amazing recipes you produce! P.S I really am wondering what the real difference is between a muffin and a cupcake... hm. The buttercream, or lack thereof?? Anyway, keep up the good work beautiful! x

Hi Laura!! Welcome!! Yes...I really am the cupcake queen!!!! And Jess is the queen of muffins! But really, there isn't much difference between the two! Cupcakes are generally lighter and muffins denser but that is not always the case. Most of the muffins I make are denser and therefore bake longer and therefore are easier to dry out. That is why I think Jess is so talented, she has perfected the moist cupcake and she decorates them beautifully (as she does with her cupcakes and everything else she makes)!